Tahini recipes Archives

Butternut recipes

Syrupy pumpkin tarte tatin

30 minutes

Carrot recipes

Carrot-and-orange tahini

15 minutes

Tahini recipes

Vegan white bean dip

20 minutes

Aliums

ClemenGold-roasted fennel and leeks

45 minutes

Seven colours

Roast sweet potatoes

35 minutes

Great value

Slow-roasted tomato salad

1−2 hours

Dressing recipes

Green salad with tahini dressing

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

Apple recipes

Tahini frangipane tart

45–60 minutes

Dip recipes

Mashawsha

30 minutes

Rice recipes

Tahini Rice Krispie tumbles

Chocolate recipes

Chocolate sesame fondant

15 minutes

Chocolate sesame fondant

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 t cocoa powder
100 g 70% dark chocolate
50 g butter
1 free-range egg
1 free-range egg yolk
20 g caster sugar
3 T tahini
2 T black coffee
50 g flour, sifted

Method

Preheat the oven to 160°C. Grease and line a 20 cm springform cake tin and dust with cocoa powder.

Melt the chocolate and butter in a small bowl over a pan of simmering water. Remove from the heat and stir until smooth.

Beat the egg, egg yolk and sugar until pale and thick, then fold in the melted chocolate and tahini. Fold in the coffee, then the flour.

Pour the batter into the tin and bake for 15 minutes.

To serve, run a knife around the edge of the fondant and invert onto a plate.

Cook's note: My best chocolate cake baking tip is to add a shot of espresso to the batter for a roasted flavour.

Browse more chocolate recipes here.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Syrupy pumpkin tarte tatin

Carrot-and-orange tahini

Vegan white bean dip

ClemenGold-roasted fennel and leeks

Roast sweet potatoes

Slow-roasted tomato salad

Green salad with tahini dressing

Crunchy broccoli salad with creamy tahini dressing

Tahini frangipane tart

Mashawsha

Tahini Rice Krispie tumbles

Chocolate sesame fondant

Chocolate sesame fondant

Ingredients

Method